Recently, I've seen salt grinders sold in stores. I understand that freshly ground pepper has a plus over pre-ground pepper in terms of freshness and strength. However, salt to me seems like a mineral,...

Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there is, to my knowledge, no such thing as a ...

I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this ...

Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available "...

Bear with me...
I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and ...

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction.
Searching yields many recipes, but I can't ...

My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest ...

I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce ...

I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high.
Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without ...

I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add ...

I have heard opinions on both sides of this. The the latest answer on this site, says salt softens bean skins quoted Cooks Illustrated (I can't see the article, but I trust CI), while another answer ...

What is the difference between pink salt and more typical coarse salt (e.g. sea salt)?
I know it is pink due to mineral deposits, but culinarily is it any different? e.g. does it taste different, is ...

I eat a lot of salt. It makes almost everything taste better, including:
Meat
Cookies
Vegetables
Sauces
Chocolate
much more
It seems to me like salt makes almost anything better, but it doesn't just ...

Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders, and lastly some sugars (if applicable). ...

I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example.
Does this really work? If it does, how does it work? Is there something chemical going on, or ...

Related to What is the difference between sea salt and regular table salt?
What can I prepare that will work really well for a side-by-side comparison to demonstrate the difference between sea salt ...

For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in our food. This extends to, for instance, ...

The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question.
I have sea salt and table salt on hand.
Can I substitute one ...

I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven.
From what I understood it had to do something with the eggplant's bitter taste.....

I've bought two brands of salt that are completely different in terms of 'salt' concentration(not sure if this is the correct terminology). I realized this because I needed three or four times more ...

Given the great answer to the question on adding salt to water when cooking pasta, I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there ...

I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few ...

The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelation. This seems to be a controversial question, with lots ...